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When I came across this recipe I thought it was very interesting. At first it looked like a carbonara sauce but what were the Italian sausage and tomato sauce doing in there? I do not think that you can go wrong by adding Italian sausage to a pasta dish... It was pretty tasty. The meat sauce by itself (before tossing with the egg yolk and cream mixture) is very tasty and could go by itself. It is alway fun to experiment with dishes; adding things, removing things.

Bolognese Spaghetti alla Carbonara

ingredients

2 hot Italian sausage (casing removed)

1/4 pound pancetta (chopped)

2 cloves garlic (chopped)

1 14 ounce can tomato puree

1 tablespoon parsley (chopped)

salt and pepper to taste

1 tablespoon parsley (chopped)

2 egg yolks

2 tablespoons heavy cream

2 ounces servings of spaghetti (cooked) (gluten free for gluten free)

1 tablespoon parmigiano reggiano (optional)

directions

Brown the sausage and pancetta in a pan.

Add the garlic and saute until fragrant.

Add the tomato sauce, parsley, salt and pepper to taste.

Cover and simmer for about 20 minutes.

Turn off the heat and mix in the parsley.

Mix the egg yolk and cream in a warm bowl.

Add the cooked spaghetti and one serving of the meat sauce to the bowl and toss.

you know, this is a blasphemy for any italian?!1. bolognese sauce, (called ragù) NEVER goes with spaghetti, which are from Naples, but with tagliatelle (different shape, different ingredients).2. Carbonara is ok with spaghetti BUT is only with Parmesan cheese mixed with eggs + roasted bacon with onion + (eventually some cream) + nutmeg (these are just ingredients,of course there are many secrets to do it, and they should remain SECRET!HAHAH!)3. your recepit looks rather than a strange version of Amatriciana (the only one where you mix bacon and tomato), but that's smth different!Anyway, it's worth trying your recepit. It's completely unorthodox but, who knows, maybe is even tasty. ;P

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.